Agri-food industries generate waste that constitutes an environmental problem. These wastes have strong potential to be used in different processes, such as the production of new products, adding value to products, and the recovery of altered environmental conditions, promoting sustainable development. The objective of this work was to develop a snack with an improved nutritional profile, using agro-industrial waste. The following ingredients were used: yatay residue powder, barley bagasse powder, toasted and crushed pumpkin seeds, oil, egg, corn starch, salt, dehydrated onion, and dehydrated garlic. The dough obtained was stretched to an approximate thickness of 2 mm and individual small pieces were cut. Baking was then carried out (200°C for 10 min). The content of proteins, fats, carbohydrates, and fiber was determined for the developed snack. In addition, the textural properties of the product were analyzed using a texturometer, and the sensory properties were investigated using tests with consumers. Regarding nutritional properties, the snack presented the following contribution of macronutrients: proteins (21.8%), fats (22.3%), carbohydrates (47.7%), and fiber (13.7%). According to what is established by the Argentine Food Code, this snack could be called a food with high protein content (>12%) and high fiber content (>6%). On the other hand, the product had a low hardness (6.25 N). With respect to sensory properties, the developed product was well accepted by consumers, who to a greater extent selected the “I like” category (45%), while only a minority chose the “I dislike” category (3%). This is a very positive aspect if one considers that it is a product developed from three agro-industrial wastes. This product could be an interesting alternative as a replacement for typical snacks due to its nutritional contribution and low impact on the environment, thanks to the fact that its main raw materials are agro-industrial waste with potential qualities for human health.